Recipes
Starter Questions
I have a question about a starter that I tried last week. This was for San Francisco sourdough starter from the 1800's. It says to use either organic grapes or honey to the dough ball to start the fermenting posses. I couldn't find any organic grapes here yet so I used honey. It did not say...
Pancakes.
LIGHT BEER PANCAKES....
Honey oat and flax ( sourdough)
There has been a bit of interest in this bread as a sourdough. So I have made this recipe which incorporates sour starter in place of baker's yeast. Enjoy and please share your results! I haven't had a chance to do this yet. Thanks, Adam...
Good sourdough bread recipe for TOAST
2 cups active sourdough starter 1/2 cup water 3 cups bread flour 2 tsp. salt 2 tsp. sugar Mix all ingredients in a bread mixer - I just do 20 minutes on knead. Form up into a large size bread tin, spray with oil, cover with cling wrap, let rise and then into fridge for an overnight retard. Bake for...
Posts
how to , about work hours
How can I work around 9 to 5 work and achieve a proper sourdough...
Loaves spreading
Hi all I'm new to this forum (and what a forum it is!) I've been baking sourdough for the best part of a year, and after a...
Why am I getting this gap between crumb & bottom crust?
Hi bakers, I've just joined this forum hoping that someone might be able to advise what I'm doing wrong with my sourdough...
Loaf not rising much & split at side
Hi first post as I can't seem to get loaves to rise where I have scored it. Any suggestions. I'm cooking in a dutch oven 20...
Strange salt residue in starter
So I fed my starter as normal one night with 100%hydration very strong white flour and left it out on the counter to...
Dough fails (runny, sticky, gooey mess)
Ok, I have now read all suggetions on what I think maybe my problem, either starter to weak, starter to strong, not enought starter, overkneading....I'm at my wit's end.I feed my starter (either 2200 or 1000) and wait, I have watched it for every 15 minutes after 4 hours and tried when it was at the...
Mint Chocolate Loaf Trial
Trying to find out a recipe or if anyone attempted to use mint chocolate as an ingredient for a loaf? If yes, I'm wondering which is better to use crushed mint chocolate or powdered chocolate? This is my option for the...
Sourdough looks great after baking but still has an overly gummy/tacky crumb.
Hii'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...
Starter not rising
Hello, I'm after some advice.I have recently activated some Dyhydrated starter that I have. The first week it became really active and was rising and falling at a good rate, but since then it has really become really dormant.I have tried feeding it twice a day and putting it in a warmer place but it...
difficulty getting starter going
Hi all. I am on my second round of trying to get a starter going. The first one flopped and online friends suggested using filtered water and a higher quality of flour.This time, I am using the recipe on King Arthur flour. I started with Bob's Red Arrow rye and filtered water. Since the second...
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When to feed starter after baking?
Hello, I am a COVID-triggered sourdougher, so still inexperienced!. I bake infrequently, say every few weeks, so keep the starter in the fridge. It's around 300g. I use 150g per loaf, so i feed it with 75g water and 75g flour. A few questions:- do I feed the starter immediately or wait until next...
I end up with sloppy dough every Time.
Good day everyone. I'm not new to bread, but a total novice with the complete sourdough baking. Every time I make up my dough, with my starter, even reducing the water to 60%, I end up with a lifeless flat sticky dough. How's this possible. ...
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